Put the chicken pieces in a casserole.
Add the onion, carrot, celery, bayleaf, thyme, chili, peppercorns, cloves and salt.
Pour 1 quart (1 litre/13/4 pints) of water over.
Cover and microwave on HIGH for 15 minutes.
After 15 minutes reduce the power to MEDIUM and cook for a further 20 minutes.
Filter the bouillon (stock).
Discard the solid ingredients and degrease the liquid.
This bouillon (stock) may be kept for 3 or 4 days in the refrigerator in a closed container.
Use it in place of instant bouillon (stock) cubes.